Mango Sorbet
(This is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so that anyone who enjoyed it can still find the recipe.)
This recipe shows you how to make delicious Mango Sorbet without an ice cream freezer and the Mango Sorbet has only 4 ingredients and is low in sugar for a perfect hot weather treat!
INGREDIENTS
- 2 large very ripe mangoes
- 1/2 cup water
- 1/2 cup Golden Monkfruit Sweetener (see notes)
- 1 1/2 T fresh lime juice
INSTRUCTIONS
- In a small pan combine the water and Golden Monkfruit Sweetener (affiliate link) and bring to a boil.
- Turn off and let the mixture cool while you peel and cut up the mangoes.
- To peel mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed. Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
- Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed.
- Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
- Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer.
- Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture.
- Total freezing time is about 4 hours, depending on how cold your freezer is. (I would freeze it the full 4 hours next time for a slightly firmer sorbet.)
- Divide into individual bowls and serve.
NOTES
I love Golden Monkfruit Sweetener (affiliate link) but use any granulated sweetener of your choice.This recipe could easily be doubled and made in an ice cream freezer.
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51 Comments on “Mango Sorbet”
Glad you are enjoying the blog.
Honestly, I have no idea how it would work to use frozen mango in this. I would guess you might want a bit less water, but that's only a guess.
will this work or do i have to make and changes to use frozen unsweetened Mango? I live in a very small town and have never seen fresh Mangos at my local store.
Thanks LOVE YOUR SITE!
Margo
@Dawson – I'm so glad it worked for you! No, haven't tried this yet, I haven't bought any mangoes yet this year…which is shocking, since I love them…but it's on my list when I hit the farmer's market next week!
@Marie: Thanks again for your tip about stirring the mixture in the mini-ice cream maker every 2-3 minutes and then letting it set up after "churning" for 5-10 minutes more. It worked great!!!
Have you tried Kalyn's mango sorbet in it yet?
Superb blog u have
Karina, I am intrigued to try this Stevia in the Raw for baking. It has a volume that's just like sugar so it seems like it would be idea.
I am intrigued by the granulated stevia. I've only used the powdered form (mostly in tea and smoothies). In baking, a tiny bit is all you use (powdered), so you lose structure and volume, and it can taste bitter.
Your mango sorbet looks so refreshing. I'm going to try a sorbet soon. I've been avoiding ice cream and sorbets due to the sugar. Using stevia is a fabulous idea!
Kelly, I am interested to try this type of stevia in something baked to see how it is. HATED the stevia packets but this tasted just like sugar.
I love mango sorbet, but haven't made it myself. I've tried Stevia before and don't mind it in cold things, like iced tea, but don't care for it in my coffee. Whether this was completely frozen or not, it sounds perfect for a hot day!
Gina, cherry sorbet sounds amazing. I have a feeling that I'll be buying an ice cream maker before too long, but good to know that you can do it without one for people who don't have one.
I just made cherry sorbet! But I used an ice cream
maker, I like the idea of making it without!
Awesome Dawson, I hope you can figure out how to get the results you want.
Donna, love that idea. I have your tofu book; going to look to see if it has that recipe.
Sharan, I always have light vanilla soy in the fridge; great idea!
That sounds delicious! I would love to try this with some soy milk (maybe even vanilla soy)
Thank you so much for sharing this method. I made a tofu "ice cream" once and didn't use an ice cream freezer. Here's how it worked: freeze half the mixture solid. Cut it into cubes. Whirl the liquid mixture and the frozen cubes in your food processor. It worked like a charm!
Donna
@Kalyn: Yeah, it was really a bummer because the concept is perfect for someone who lives alone! I did check out the comments on Amazon before I purchased the unit, then went back again and wrote down all of the little tricks people had commented on. I don't think the problem is not having the container frozen enough because it was in my upright freezer (thermometer confirmed 0.00 degrees) for 8 hours the first time, 12 hours the second time, and 24 hours the third time!!!
@Marie: Thanks for the tip. I'll give it one more try and do the stirring as you suggested. I REALLY want this to work so I can indulge my sweet tooth sensibly ^_^
Meeta, I'm trying to lose a few pounds as a diet "tune-up", so I'm telling myself I can have an ice cream freezer when I do it!
I love mangoes too and this is the perfect colling dessert for hot summers. The consistency looks wonderful but with an ice-cream maker it saves the trouble of all that whisking. Lovely Kalyn.
Jeanie, thanks. I loved it.
Sangeeta, after this I'm thinking I will plant some stevia next year.
Sushma and Eve, I agree, mangoes are so delicious!
Joanne, hope you like it.
Shirley I'm thinking mango ice cream with coconut milk might be the next thing I'll try!
Sally, thanks for the tips. (And for saying I'm your blogging idol; blushing here.)
Janine, lucky you. Mangoes are a bit of a splurge here, but worth it!
I'm always on the lookout for good sorbet recipes to try and yours looks fantastic, especially since mangoes are easily available where I'm at!
Hi Kalyn! Long-time reader, infrequent commenter here . . . Had mango sorbet at a friend's house a few weeks ago and she served it in the mango shell halves, which she'd frozen. I thought I was digging into a mango, it was so perfect! Also, an easy way to slice mango pieces: cut a tic-tac-toe grid almost all the way through the mango half to the skin, flip it out, and slice the little squares off the skin. This method works well for all those pesky fibers.
My sister recently found out she's diabetic, and I have sent her your link for LG recipes. You are my blogging idol!
Oh, Kalyn, this sorbet looks and sounds so refreshing! I made mango ice cream a while back and we loved it, but this mango sorbet made with stevia seems like a better choice for these super hot days, especially after holiday indulgences. 😉
Thanks!
Shirley
This recipe has made me SO happy! I absolutely adore mangoes and agree that they're sweet enough as is! I'm so trying this.
i love mangoes, this really looks delicious.
Love Mangoes!! Will surely give this a try!!
Lovely pictures and i am more intrigued because i grow Stevea and have posted a picture on my blog recently. Using fresh stevea leaves is as good for sweetening and i have tried a mango sorbet with mint and fresh stevea leaves. Glad to read this post.
That looks so good. Thanks.
Jeanette, the stevia in packet that I tried was ghastly. But this tasted just great.
Kalyn, this looks like such a nice hot summer treat! I buy mangoes by the case at a local Indian store (they are so much less expensive than the regular supermarket). Haven't used stevia much, but glad to hear you were happy with the way it tasted as I've stayed away from stevia because I've heard about the aftertaste it sometimes has.
Ricki, sounds like a great idea for portion control. I was never a fan of stevia (couldn't get used to the taste of it in coffee) but this product tasted great!
This is my kind of sorbet! And what a gorgeous color. I haven't seen stevia in the raw here, but will definitely look for it.
And here's a tip for an even better way to make the sorbet if you're having it at home (this is my default method now): after you first blend the mixture, freeze it in individual silicone muffin cups. Pop 'em out and store in a freezer bag. When you want sorbet, take out one "muffin" per serving. If you can, cut each into quarters. Put the chunks back in the food processor and process just until it comes together–you will have a thick, creamy, but still-frozen sorbet! All the ice creams on my blog are made this way, and I love it, as you never get that rock-hard texture after it sits for a few days (since it's always freshly blended), and you can make exactly as much as you want at a time. 🙂
TW, it was about 90F the day I made it, so it definitely hit the spot here!
It's been very hot on the east coast this holiday weekend, and this mango sorbet would hit the spot!
Yes, I have that sensitive teeth issue sometimes with purchased frozen things so I know what you mean.
I really like the idea of making this sorbet in the freezer; that way you also have more control over the texture. I sometimes find ice cream "too cold" (sensitive teeth) so this extra bit of control is most appealing. Thanks for the inspiration!
Marie, thanks for that helpful information.
Dawson – I've had the same issue. I always get a little "shell" around it (apparently that happens with low-fat and/or low-sugar concoctions), but I found that if you open it up and stir every 2-3 minutes, that clears up the issue of that shell forming. Once it's all done mixing, stir it up again and then let it sit, covered, for 5-10 minutes, and it should harden up pretty well. It'll still be soft-serve consistency, but it'll all be the SAME consistency 🙂
Pam, we were writing comments at the same time. I'll definitely make it again when I see a good price on mangoes too. And I'm liking the idea from Louse of adding a little coconut milk.
Awesome Dawson, that's disappointing. I was just reading the reviews on Amazon and some people mentioned being sure that the container is frozen enough when you start. You might check there to get some ideas.
Susie I am jealous just imagining how cheap mangoes must be there. I love them but don't splurge on them too often here.
I'll have to bookmark this for the next time mangoes go on sale!
Wow, that seems too easy! I have some fresh mangoes ready to be eaten so if I can restrain myself from just eating them, I'll give this a try.
Yummers!!!
@Marie: I bought that Hamilton Beach soft-serve ice cream maker, too. It's a great concept, but I've not had good luck with it in 3 tries (strictly following the owner's manual). The mixture froze solid about 3/4" from the walls, but was still nothing but "soup" in the center.
Before I return it to the store for a refund, any hints for success?
Marie, I have to admit that after seeing how good this was with the Stevia I am tempted to buy one. Will check out that brand. Hope you like the sorbet!
I recently bought a single-serve, soft-serve ice cream maker from Hamilton Beach, for around $30. It's small and super easy to use (plug in, add ingredients, turn on, wait 10 minutes and then devour). I usually just throw in some yogurt and chopped strawberries, but I bet this mixture would taste awesome in there. I bought some mango at the store today, might have to try this!!!
Louise, I love the idea of adding coconut milk!
Nisrine, me too! And truly, the taste of the stevia was great in this.
Nancy, thanks!
Angel, even though most phase one dishes are low in carbs, South Beach is not really a low-carb diet. Most fruits are allowed for phase two and three.
Lydia, I think peach would be amazing; will have to try that when peaches are abundant.
I love the method; it's similar to the way you make granita. I'm thinking about peaches and nectarines, and raspberry puree with the seeds strained out. Lots of experimenting to do!
Dont mangoes have carbs? they are a fruit
Yummy Kalyn, this sorbet looks delicious!
Kalyn, your mango sorbet looks delicious. I love that it's low-sugar and guilt-free.
hmm I was wondering whether the processing would make it sorbet-like, but I guess it needs the sugar crystals! I like the milk idea – some coconut milk would be delicious!
It didn't seem overly sweet to me. Without the simple syrup it would just be frozen mango, which I'm sure would taste good but it wouldn't have the texture of a sorbet. Might be fun to try though. I wondered about using milk with the mixture for a creamier dish too.
This looks great! But I am wondering, does it even need the added sugar/sweetner? I would be curious as to if it is sweet enough without!